In a dry heavy saucepan cook the sugar over moderate heat, undisturbed, until it begins to melt, cook it, swirling the pan, until it is a deep golden caramel. Remove the pan from the heat, add the cream (the mixture, will bubble up, and simmer the mixture, stirring, until the caramel is dissolved. Add the chocolate and the salt and cook the sauce over low heat, whisking, until the chocolate is melted and the sauce is smooth. Whisk in the vanilla and serve the sauce warm or room temperature over ice cream. Makes about 1 1/4 cups. Gourmet June 1993
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|Serving Size: 1 Serving (477g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 527 (28%)|
|Amt Per Serving||% DV|
|Total Fat 58.6g||78 %|
|Saturated Fat 35.7g||178 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 122.3mg||38 %|
|Sodium 43.8mg||2 %|
|Potassium 395.9mg||10 %|
|Total Carbohydrate 356.8g||105 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 351.6g|
|Protein 5.5g||8 %|
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Calories per serving: 1884
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